Stimmen - 4, Durchschnittliche Bewertung: 4.8
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Anleitung Zusammenfassung
When you have finished, replace the protection and lock it in place with screw “S”. Before using the oven, make sure the sliding protection “A” is fastened in the correct position. Storage recess below the oven (only a few models) Below the oven a recess can be used to contain cooking pans and cooker accessories. Moreover, during oven operation, it may be used to keep food warm.To open the storage is necessary turn it downwards. Caution: this storage recess must not be used to store inflammable materials. Practical advice for burner use In order to get the maximum yield it is important to remember the following: • Use appropriate cookware for each burner (see table) so as to avoid flames overshooting the edges. • At boiling point turn the knob to minimum. • Use cookware with lids. • Always use cookware with flat bottoms. Burner 0 Cookware diameter (cm) Fast (R) CD CN i CN Semi Fast (S) 16 - 20 Auxiliary (A) 10 - 14 Cooking advice The oven offers a wide range of alternatives which allow you to cook any type of food in the best possible way. With time you will learn to make the best use of this versatile cooking appliance and the following directions are only a guideline which may be varied according to your own personal experience. Baking cakes The oven should always be warm before putting in cakes wait till the end of preheating (about 10-15 min.). Cake-baking temperatures are normally around 160°C/200°C. Do not open the oven door during the baking process as this could cause the cake to sink.In general: Pastry is too dry Increase the temperature by 10°C and reduce the cooking time. Pastry dropped Use less liquid or lower the temperature by 10°C. Pastry is too dark on top Place it on a lower rack, lower the temperature, and increase the cooking time. Cooked well on the inside but sticky on the outside Use less liquid, lower the temperature, and increase the cooking time. The pastry sticks to the pan Grease the pan well and sprinkle it with a dusting of flour. Cooking fish and meat When cooking white meat, fowl and fish use low temperatures. (150°C-175°C). When red meat must be superficially well-cooked but succulent inside, it is advisable to start with a high temperature (200-220°C) for a short time, and then to reduce it at a later point. Generally speaking, the more meat there is, the lower the temperature and the longer the cooking time should be.Place the meat in the centre of the grid and put a spilltray underneath to catch grease drips. Insert the grid so that it is in the middle of the oven. If more heat from below is required, use the 1° bottom shelf. Cooking advice Food to be cooked Wt. (Kg) Cooking position of shelves from bottom Temperature (°C) Pre-heating time (min) Cooking time (min.) Pasta Lasagne 2.5 3 210 10 60-75 Cannelloni 2.5 3 200 10 40-50 Pasta bakes au gratin 2.5 3 200 10 40-50 Meat Veal 1.7 3 200 10 85-90 Chicken 1.5 3 220 10 90-100 Duck 1.8 3 200 10 100-110 Rabbit 2.0 3 200 10 70-80 Pork 2.1 3 200 10 70-80 Lamb 1.8 3 200 10 90-95 Fish Mackerel 1.1 3 180-200 10 35-40 Dentex 1.5 3 180-200 10 40-50 Trout baked in paper 1.0 3 180-200 10 40-45 Pizza Neapolitan 1.0 3 220 15 15-20 Cake Biscuits 0.5 3 180 15 30-35 Tarts 1.1 3 180 15 30-35 Savoury pie 1.0 3 180 15 45-50 Raised Cakes 1.0 3 165 15 35-40 NB: cooking times are approximate and may vary according to personal taste. Cooker routine maintenance and cleaning Before each operation, disconnect the cooker from the electricity.To assure the long life of the cooker, it must be thoroughly cleaned frequently, keeping in mind that: • Do not use steam equipment to clean the appliance. • the enamelled parts and the self-cleaning panels are washed with warm water without using any abrasive powders or corrosive substances which could ruin them; • the inside of the oven should be cleaned fairly often while it is still warm using warm water and detergent, followed by careful rinsing and drying; • the flame spreaders should be washed frequently with hot water and detergent taking care to eliminate any scale; • in cookers equipped with automatic lighting, the terminal part of the electronic instant lighting devices should be cleaned frequently and the gas outlet holes of the flame spreaders should be checked to make sure they are free of any obstructions; • the electric plates are cleaned with a damp cloth and they should be lubricated with a little oil while they still warm; • Stainless steel may become marked if it comes into contact with very hard water or harsh detergents (containing phosphorous) for long periods of time. After cleaning, it is advisable to rinse thoroughly and dry. It is also recommended to dry any water drops; • On models with glass covers, the covers should be cleaned with hot water; the use of rough cloths or abrasives is to be avoided. N.B: avoid closing the cover while the gas burners are still warm. Remove any liquid from the lid bef...
Dieses Handbuch ist für folgende Modelle:Kochfelder - K1G2/R (2.66 mb)